Double Chocolate Chip Cookies

Indulge in the ultimate chocolate lover’s dream with these incredibly rich and fudgy Double Chocolate Chip Cookies! They’re a quick, flavorful, and decadent treat that bakes up soft, thick, and chewy with a secret ingredient for the perfect texture. This is the one cookie recipe that satisfies your deepest chocolate cravings in just one bite.

Why You Will Love This Recipe

My quest for the perfect chewy chocolate cookie led me to add a surprise ingredient, cream cheese, and the result was pure magic. These cookies have become my signature bake for every holiday and gift-giving occasion, often requested by friends who claim they’re the best they’ve ever had. It’s the small, secret twist that makes them unforgettable.

Ingredients

• ½ cup unsalted butter, softened
• 2 oz brick-style cream cheese, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon instant espresso powder
• 2 teaspoons pure vanilla extract
• 1 ¾ cups all-purpose flour
• 2 teaspoons cornstarch
• ½ cup unsweetened Dutch-processed cocoa
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 12 oz milk chocolate chips

Step-by-step instructions for making the recipe

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for 1-2 minutes until the mixture is light and fluffy.
2. Add the softened cream cheese and continue to beat for another 2 minutes until the mixture is pale and fluffy.
3. Beat in the egg until fully incorporated. Then, mix in the vanilla extract and instant espresso powder.
4. In a separate bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking soda, and salt.
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
6. Switch to a spatula and fold in the milk chocolate chips until they are evenly distributed throughout the dough.
7. Cover the bowl and chill the cookie dough in the refrigerator for a minimum of 30 minutes, or up to 3-4 hours.
8. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
9. Scoop the dough into 2-tablespoon-sized mounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-11 minutes. The cookies will look puffy and soft in the center with set edges.
11. Allow the cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.

Mia

Double Chocolate Chip Cookies

Indulge in the ultimate chocolate lover’s dream with these incredibly rich and fudgy Double Chocolate Chip Cookies! They’re a quick, flavorful, and decadent treat that bakes up soft, thick, and chewy with a secret ingredient for the perfect texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 11 minutes mins

Chilling Time 30 minutes mins

Total Time 45 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup unsalted butter softened to room temperature
• 2 oz brick-style cream cheese softened to room temperature
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg at room temperature
• 1 teaspoon instant espresso powder
• 2 teaspoons pure vanilla extract
• 1 ¾ cups all-purpose flour measured correctly
• 2 teaspoons cornstarch
• ½ cup unsweetened cocoa Dutch-processed
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 12 oz milk chocolate chips

Equipment

• Stand Mixer or Hand Mixer
• Baking Sheets

Method

 

1. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for 1-2 minutes until the mixture is light and fluffy.
   ½ cup unsalted butter, ½ cup packed light brown sugar, ¼ cup granulated sugar
2. Add the softened cream cheese and continue to beat for another 2 minutes until the mixture is pale and fluffy.
   2 oz brick-style cream cheese
3. Beat in the egg until fully incorporated. Then, mix in the vanilla extract and instant espresso powder.
   1 large egg, 1 teaspoon instant espresso powder, 2 teaspoons pure vanilla extract
4. In a separate bowl, sift together the all-purpose flour, cornstarch, cocoa powder, baking soda, and salt.
   1 ¾ cups all-purpose flour, 2 teaspoons cornstarch, ½ cup unsweetened cocoa, 1 teaspoon baking soda, ¼ teaspoon salt
5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
6. Switch to a spatula and fold in the milk chocolate chips until they are evenly distributed throughout the dough.
   12 oz milk chocolate chips
7. Cover the bowl and chill the cookie dough in the refrigerator for a minimum of 30 minutes, or up to 3-4 hours.
8. When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
9. Scoop the dough into 2-tablespoon-sized mounds and place them on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 10-11 minutes. The cookies will look puffy and soft in the center with set edges.
11. Allow the cookies to cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to cool completely.

Notes

Pro Tips for Success: Ensure all refrigerated ingredients (butter, cream cheese, egg) are at room temperature for a smooth, creamy dough. Do not skip the chilling step—it is essential for thick, chewy cookies. The espresso powder deepens the chocolate flavor without tasting like coffee. For perfectly round cookies, you can use the ‘pan banging’ method: if cookies aren’t spreading enough, lightly bang the hot baking sheet on the counter a few times around the 8-minute mark.

FAQ